THURSDAY, APRIL 10, 2025 10 COOKBOOK THE GLEANER | BASA FISH, also known as pangasius or swai, is a type of catfish native to Southeast Asia, particularly the Mekong and Chao Phraya rivers, and is known for its mild flavour and firm texture. Basa fish is a popular and cheap alternative for cod or haddock. Like other fish, it’s a healthy source of omega-3s and protein. It is growing increasingly popular in Jamaica and a lot persons turn to it as the alternative to snapper because of its flesh and flavour. One reason Basa is so popular is its cost. It’s cheap to grow and harvest, making it competitively priced, even when exported abroad. Due to its low calorie and high protein content, it can be a beneficial food for those on a diet – not unlike other types of white fish. It also contains 5 grams of unsaturated fats, which include some omega-3 fatty acids. Omega-3 fatty acids are essential fats important for maintaining the optimum health of your body and brain – especially as you age. However, basa is much lower in omega-3 fats than oily fish like salmon and mackerel. Basa is low in calories and high in protein. Eating lean fish like basa has been linked to longevity and a reduced risk of heart disease. This suggest that it’s a healthy addition to a balanced diet. They are more sustainable than most other fish and make for a good eat especially if you are short on finances and can’t afford the world renown snapper. CULINARY USES • Versatile: Basa is a popular choice for seafood dishes due to its mild flavour and firm texture, often used in boneless fillets. • Popular in Western cuisine: It’s often used in similar ways to cod or haddock. • Indian cuisine: More recently, basa is being incorporated into traditional Indian recipes, such as curries and fried fish preparations. Though most persons will not readily opt for the basa fish, it is noteworthy that it has all the qualities to make very delicious and delicate dishes. So … how do we get this fish to mimic the quality of a snapper? The following are the tricks that I have used in my preparation of the fish. This is one fish that we must treat with love and what better time of the year than Easter to show fish lovers how to love fish. 1. Since basa is a freshwater fish soaking it in salt water for 5- 10 minutes will give it the taste of seawater fish 2. Basa is less firm than that of SNAPPER BECAUSE OF THE HIGH water content so making sure that it is drained and dried properly will definitely improve the texture of the fish. 3. Using a dry rub to season the basa will help also with reducing the moisture content. 4. If you plan to use the moist method of cooking the fish – add it to the pot in the last few minutes of cooking 5. Searing the basa fish on all sides always helps to prevent it from breaking up. 6. It’s always good to dredge this fish before frying. 7. Wrapping this fish in callaloo, pak choi or cabbage leaves makes for an excellent dish whether fried or poached. So the next time you crave snapper but are financially unable to get it, just get some basa and have an excellent, affordable, delicious and Easterly dish. Jody Brown Lecturer/Chef Mico University College Could basa be the next snapper?
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